Whoopie Pies Reviews

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.

Leave a Review

Reviews

users rating3.5/4

The cake part was fine but the filling was truly a nightmare. It didn't stay put in the cakes and ran all over the place. I personally like Maida Heater's cooked filling with flour and milk beaten into butter and sugar. That filling is a dream.
I would make the cakes again but NEVER the filling.

Delicious, delightful, yum!
These are perfect! My 14-year-old makes them without any trouble. Yes, Fluff is messy, we used a pastry bag with a wide circle tip to fill them neatly, it was simple. We use a 3/4 oz cookie scoop to make the 'cookies' so one batch makes about 12 whoopie pies.

well to all those viewers on this... i'm 14 years old and i made these just fine!! the filling was not that messy at all!! totally worth it!!! They were so good and so easy!!! the only thing that was messy about the filling was getting it out of the container!! so it was NOT sticky at all! I think a 9 year old could make these just fine!!! Totally worth it!!!

Grew up on whoopie pies in Maine. Like suggested, upped the cocoa to 2/3 cup, and used a med cookie scoop to dole out the portions. Thus making them about a 4 bite size. They were moist, and tasted wonderful. I personally do not like filling with marshmallow fluff, so made a vanilla cream cheese frosting instead. Will make them again.

Terrible. As noted by other reviewers, the filling is a mess. The cake rise was terrible, and spread is huge using 1/4 cup sized mounds. It was so bad I thought I might have made a mistake between baking soda and powder, but on double check, saw the recipe was indeed soda. As a very experienced baker and a Bostonian who grew up eating these, I would highly recommend some different recipe.

Doubled the recipe, added a scant Tbs of espresso powder, 1/2 tsp. of cinnamon and used a #16, leveled-off ice cream scoop to yield 68 cookies. Used parchment paper to avoid spreading. The cookies ended up perfect: a bit puffy, moist and about 2" (2-3 bites) across. After the helpful reviews re: the filling, I hobbled together a great one that made enough for the dbl recipe: 2 sticks softened butter, 2 c. powdered sugar, a 6 oz. jar marshmallow fluff and 1 brick (8 oz?) of softened cream cheese. Added vanilla bean paste for pretty flecks. Made the frosting in the mixer first (& let set in 'fridge overnight) & used mostly cleaned out mixing bowl to make the cookies. I'll make these again, happily. They're darling & tasty and do best made in advance by a day or two!

This is one of my go to recipes. I have made this for family and friends, for parties and just for myself. It always provides that nostalgic taste of childhood with a serious upgrade on taste. The cakes alway turn out perfectly whether using real buttermilk or clabbored milk. The filling just needs a little more confectioners sugar and a little less marshmallow fluff and it stays put at room temperature.
I will continue to make this recipe until my last breath. Thank you Epicurious for making my life better!

The cookies were
really delicious,
the frosting was a
mess.
Cookies: The flavor
was great: even
chocolate flavor
with lovely, moist
texture. Most
notably, they were
easy to eat without
squeezing all of the
frosting out which
makes for a much
more enjoyable
whoopie pie
experience.
As others have
mentioned, 1/4 cup
makes huge cookies;
next time I'll start
with heaping
tablespoons and go
from there.
The frosting was
also an issue with
us. It was gloopy,
sticky, and runny.
The taste was
fine--my son and I
licked the
batters--but quite
sweet. Since these
pies were meant as
bodies for spider
cookies, the
frosting would just
not do, and,
unfortunately, we
had to dump the
whole recipe into
the food waste bin.
We ended up using
whipping cream as a
quick replacement.
Next time, we'll
either stick with
the whipped cream
(held the licorice
'spider legs' just
fine) or try cream
cheese frosting.